Party sausage rolls

Part sausage rolls

PT1H

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1
Place the pork mince in a bowl with the mustard and season with the nutmeg, sage, salt and pepper. Stir well to combine evenly
2
Cut the pastry in half lengthways and spoon the sausage meat down the centre of each sheet
3
Brush egg wash down one side of the pastry sheets, then wrap the pastry tightly around the sausage meat and seal, leaving you with 2 long sausage rolls. Use a fork to crimp the sealed edges, then trim with a knife to get a neat straight edge
4
Egg wash the two long rolls and sprinkle with the sesame and poppy seeds. Place the rolls on a tray in the fridge for 20 minutes to firm up a little – this will make them easier to cut into party-sized rolls
5
Use a sharp knife to slice the rolls into 3cm pieces and place on a greaseproof paper-lined baking tray. You can freeze the sausage rolls at this point and cook from frozen if you wish
6
Bake in the oven at 180°C/gas mark 4 for about 25 minutes. Serve warm or at room temperature
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